With Valentine’s Day next week the air is full of love, puffy pink hearts and loads and loads of chocolate.
For me, cooking for your loved one is a great way to show your love; especially when it comes to breakfast! I don’t know why, but in my little dream world I fanaticize about having breakfast in bed. This is probably fueled by watching way too many chick flicks and reading way too many chick novels.
And then pretending to be in a king size bed at some luxurious resort on the beach eating eggs over medium and fresh pineapple.
However, the reality is, I have never had breakfast in bed and honestly, I think eating in bed is kinda gross. I mean all those crumbs right where you sleep? And what if you spill your morning cup of joe? Then you have to wash all your sheets! Yeah, doing laundry is SO not romantic!
But what I do love, is when I wake up to the smell of breakfast cooking! The hearty, greasy aroma of bacon frying on the skillet, that welcoming smell of fresh coffee brewing and the sweet smell of pancakes and warm syrup!
Make me breakfast in the morning, while I sleepily lay on the couch watching Saturday morning cartoons morning talk shows, and I am in heaven!
That my friends, is the perfect way to celebrate Valentine’s Day and show your love!
In honor of dreams of breakfast in bed, Valentine’s Day and my favorite meal, breakfast, I have a pancake inspired by one of my favorite candy bars, an Almond Joy!
Transforming the flavors of an Almond Joy candy bar into a fantastic breakfast treat is nothing new in my kitchen! A few weeks ago I shared my Almond Joy Oatmeal and today I bring you a more indulgent pancake.
A chocolate pancake, full of chocolate chips, almonds and coconut flakes; then topped with a sweet Almond Joy syrup.
Uh…. Need I say more?
Serve with a side of crispy bacon, some fresh fruit and coffee; flavored with International Delight Almond Joy Coffee Creamer (of course!), and you have a rock star of a breakfast!
Now, just to make sure my man starts cooking me breakfast on a daily regular basis….
Almond Joy Pancakes
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 12-14 pancakes
Pancakes:
2 cups flour
3 tablespoons sugar
½ cup cocoa powder
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 1/3 cup buttermilk
1/3 cup International Delight Almond Joy Coffee Creamer
2 eggs, beaten
1 teaspoon vanilla
3 tablespoons butter, melted
½ cup chocolate chips
½ cup sweetened coconut flakes
½ cup chopped almonds
Almond Joy Syrup:
1/3 cup International Delight Almond Joy Coffee Creamer
2/3 cup confectioners’ sugar
For Pancakes:
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to evenly combine.
In a medium bowl, whisk together buttermilk, International Delight Almond Joy Coffee Creamer, eggs, vanilla and melted butter.
Stir wet ingredients into dry ingredients, stirring until batter is smooth and free from lumps. Fold chocolate chips, coconut flakes and chopped almonds into pancake batter.
Meanwhile, preheat a large skillet over medium-high heat. Spray with cooking spray and add about ¼ cup pancake batter for each pancake, being careful not to overcrowd the pan. Flip pancakes when bubbles form on top and around the edges. Cook pancakes for an additional minute on the other side or until set.
Serve topped with Almond Joy Syrup and additional chocolate chips, coconut flakes and chopped almonds if desired.
For Almond Joy Syrup:
In a small bowl, whisk together International Delight Almond Joy Coffee Creamer and confectioners’ sugar until smooth. Add additional sugar or creamer, if needed, to reach desired consistency.
This Valentine’s Day, share the love with recipes and homemade gift ideas! Don’t miss the International Delight Valentine’s Day Twitter Giveaway. Enter by following International Delight on Twitter and by tweeting your favorite ID flavor with the hashtag #IDLove. Winners will be contacted on February 15th and will receive ID Valentine’s Day Sampler Packages!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.